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Ruth's Chris Steak House Restaurant Review: Think juicy steaks dripping with butter, served sizzling on a platter--that’s what put this upscale New Orleans-based steakhouse chain on the map. You can order veal, lamb, chicken or fish, but we suggest sticking with the hand-cut U.S. Prime Midwestern filet mignon, rib-eye, New York strip, T-bone or porterhouse for two, accompanied by one of seven potato selections. You might start with a crabtini, lump crab meat tossed in a house vinaigrette and served with Creole rémoulade sauce, then with your steak try a side of creamed spinach, founder Ruth Fertel’s family recipe. Desserts include New Orleans bread pudding with whiskey sauce; servings tend to be on the generous side.